If you've been following Passions to Pasty for a while, you know how much I love making tarts. It's my favorite thing to do in the kitchen. Hardly a week goes by that I do not bake a sweet or savory tart. Today I made individual Prosciutto, Ham, and Gruyére Tarts -- tres à la Francaise!The recipe is from the short-lived magazine, TASTE, by Williams-Sonoma. I've held onto the all-things-French, Fall 2002 special issue, "Paris in the Fall", and still peruse it regularly. Why I sat on this recipe so long, I'll never know. Anything made with crème fraîche is a winner...

And speaking of tarts... if you happen to be in Europe this spring, check out the German desserts magazine, Sweet Dreams. My photo and recipe for Pink Grapefruit and Meringue Tarts is featured in the quarterly publication.

Prosciutto, Ham, and Gruyére Tarts• an adapted recipe

• Pâte Brisée (recipeHERE)• 3 ounces prosciutto, small dice• 3 ounces ham, small dice• 3 ounces Gruyére cheese, small dice• 3/4 cup milk• 3/4 cup crème fraîche• 2 eggs, lightly beaten Salt and freshly ground pepper1. On a lightly floured surface, roll out Pâte Brisée to fit seven 3 3/4-inch tart pans (or use one 10-inch tart pan). Place pastry-lined tart pans in freezer and preheat oven to 400˚F. Once the oven is up to temperature, remove tarts from freezer and line pastry with foil and fill with dried beans or rice. Place tart pans on a rimmed baking sheet and bake for 15 minutes. Remove beans and foil and continue to bake the shells until golden brown.2. Reduce oven temperature to 375˚F. Divide the prosciutto, ham, and Gruyére between the individual tart shells.3. Beat milk, crème fraîche, eggs, and salt and pepper to taste until combined. Pour evenly over the ham and cheese fillings.4. Bake until just set and golden brown on the surface, about 30 minutes. Let cool slightly before serving.

I always love your tart posts, because as you knowI am also the Tart Queen. I forgot about that wonderful magazine! I love Wms Sonoma cookbooks, they always have wonderful recipes.
Spring is almost here!